Blue Owl Restaurant and Bakery Turtle Pecan Cheesecake
photo by SweetsLady
- Ready In:
For the Crust
- 4 cups graham cracker crumbs
- 12 tablespoons melted butter
For the Filling
- 1 (14 ounce) bag vanilla caramels
- 1 (5 ounce) can evaporated milk
- 1 cup chopped pecans, toasted (see note)
- 4 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate morsel, melted
For the Chocolate Topping
- 1⁄2 cup semisweet chocolate morsel
- 3 tablespoons evaporated milk (see note)
For the garnishes
- whipped cream (for garnish) (optional)
- pecan halves, dipped in caramel (for garnish) (optional)
- For crust: Combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes, then set aside to cool.
- For filling: In heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.
- Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
- Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
- For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.
- Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
- Keep refrigerated.
- NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
- To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.
Questions & Replies
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This was great! I didn't think it was easy, but I'm a novice dessert maker :) I had a hard time finding caramels, which was weird. I went to two different stores and finally settled on a 10oz bag of Werthers soft caramels. They were good, but what happened to Brachs? The only tricky part for me was melting the chocolate chips, they got kind of chalky and then made the texture of the cheesecake a little less smooth. I think next time I would omit them in the cheesecake part and just have the chocolate ganache on top. Thanks for a delightful birthday recipe for my DH!
Saw the photo of this on the please review my recipe tag game, and just had to check it out. I love the detailed background info that goes along with this recipe--makes me want to check out the Blue Owl myself, and I'm in Wisconsin! It just sounds like a neat place. I will definitely try this for the holidays! I love the fact that this is a turtle cheesecake with graham crackers and not chocolate wafer cookie crumbs for the crust.
RECIPE SUBMITTED BY
You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.